Desert Recipes

Mexi S'mores

medium flour tortillas

chocolate chips

mini marshmallows

peanut butter (optional)

Heat a large frying pan to low to medium heat (Teflon coated frying pans work the best). Lay one tortilla in the pan. Sprinkle with chocolate chips and mini marshmallows on one side of the tortilla. Fold over the other side tortilla to make a taco. Heat for about 15-30 seconds on each side to start to melt the chocolate chips and marshmallows. Cut into wedges.

Optional - spread peanut butter on 1/2 of the tortilla shell before sprinkling the chocolate chips and mini marshmallows.

Cheesecake

Both Jell-O and Royal put out a very adequate packaged mix that sometimes includes a small packet of cherry or strawberry topping. At home: repackage the filling mix with the instant dry milk (1/3 cup dry milk to 1 cup water = 1 cup milk) in a 1-quart Ziploc bag. Combine crumbs for crust and sugar in another bag, and the correct amount of butter in another. Then put all of these in one larger bag with the directions. In camp: Prepare crumb crust (combine crumb mixture and melted margarine), then in a separate bag add appropriate amount of water to filling mix, seal bag and knead to mix. Pour filling into each person's bowl and sprinkle the crumb mixture on top.

Other options include: Chocolate Silk pie

Baked Gooey Bananas

1 banana

chocolate bar or chocolate chips

mini marshmallows

peanut butter (optional)

Leave peel on banana but split almost through lengthwise. Put chocolate bar pieces or chocolate chips in split. sprinkle with marshmallows. If you want peanut butter put it in first. Wrap in aluminum foil and bake in coals for 10 minutes turning half way through.

Shaggy Dogs

1 (16-oz.) package of marshmallows

1 cup caramel syrup, heated

1 cup shredded coconut

stick of skewer for each person

Roast each marshmallow on a stick over a bed of hot coals until golden brown. Dip into warm syrup and roll in coconut to serve.

Campfire Eclairs

This is a fun, easy, and somewhat messy recipe to do over the campfire. You can do different variations of pudding flavors and frosting. Add some sprinkles for fun too!

Ingredients:

1 8-ounce can Pillsbury crescent dinner rolls

2 vanilla JELL-O Brand pudding snacks

1 tub whipped frosting (chocolate)

thin-tip cooking sticks

aluminum foil

cooking spray

Instructions:Cover tip of stick with aluminum foil and spray with cooking spray. Stretch one crescent roll over foil and squeeze tip to close and tighten. Cook over campfire until golden brown turning frequently. (Crescent roll is done when it slides off the foil easily.)

At the campsite, stack the tortillas and wrap in a piece of foil' grill over indirect (mid-low) heat, turning once, for about 5 minutes until they are warm and pliable.

Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito). Brush rolls with half of the melted butter. Grill burritos over indirect (med-low) heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted.

Remove from heat and brush with remaining butter. Sprinkle with sugar and cinnamon mixture. Serve warm.

Applesauce Gingerbread

1 box gingerbread mix

Eggs

Oil

Water

#2.5 can or jar of applesauce

2 - #10 cans (restaurant size) to cook in the coals

Grease or lightly butter the inside of the clean, #10 cans. Open the applesauce and divide between the buttered cans. Mix the gingerbread according to package instructions. Divide batter by gently spooning into the two #10 cans atop the applesauce.

Cover tops with foil and place in stirred even coals. After about 15 minutes check to see if gingerbread is nicely raised and steamy.

At this point, if you're not ready to serve, leave a little edge open so some steam can escape, unless it needs to keep cooking. When ready to eat dessert, simply spoon portions with hot applesauce and cake onto plates of bowls. Servings: 6-8